PEANUT BUTTER TARTS
This big batch of tarts doesn't last long around our house. But I don't mind...it's so simple to whip up more in a matter of minutes.-Sheryl Christian, Watertown, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping. , Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen.
Nutrition Facts : Calories 283 calories, Fat 16g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER S'MORES SANDWICH
Steps:
- Spread peanut butter over bread. Place on a baking sheet; top with chocolate chips and marshmallows. Broil 4-5 in. from heat until lightly browned, 30-60 seconds.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 224mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 7g protein.
CRUNCHY PEANUT BUTTER TARTS
For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.
Nutrition Facts : Calories 500 calories, Fat 34g fat (12g saturated fat), Cholesterol 32mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 11g protein.
CHOCOLATE PEANUT BUTTER S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
- Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
- Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
- Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
- Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.
PEANUT BUTTER S'MORE TARTS
From Home Cooking Magazine Sept/Oct 2005. Sounds delicious and easy but I haven't made it yet. I just found it in a pile of recipe clippings! Cooking time is chilling time.
Provided by hungrykitten
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In small saucepan, melt chocolate chips over low heat, stirring constantly.
- Remove from heat. Stir in peanut butter until smooth.
- Stir in marshmallows and peanuts.
- Spoon into tart shells.
- Cover; chill at least 2 hours or up to 24 hours.
- Let stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 461, Fat 29.9, SaturatedFat 9, Sodium 219.8, Carbohydrate 46.3, Fiber 4.3, Sugar 32, Protein 10.7
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